How to Make Homemade Low Fat, Sugar-free Ice Cream (directions, recipe, with photos, easy and free)

How to Make Homemade Low Fat, Sugar-free Gourmet Ice Cream,
Any Flavor
Using a Gel-container Ice Cream maker!

What's
better than fresh picked fruit? Perhaps fresh premium ice cream? But
you want to be healthy and cut down fat and calories? No problem! Let's
take your fresh-picked fruit and make our own homemade low fat, sugar-free ice
cream! It is actually quite easy, and electric ice cream makers are
inexpensive! You can make plain vanilla ice cream, strawberry ice cream, peach
ice cream, raspberry, blackberry, blueberry, or many other flavors, even
chocolate! This will taste better than any gourmet luxury ice cream you've ever
bought in any store! And it is healthier and much less expensive! If you
have an ice cream maker that requires ice and salt instead of the freezer bowl,
see these instructions
instead!

If you are looking for an instruction manual for your ice cream maker, we have
them, too! See this page.

Directions for Making Homemade Low-Fat, Sugar-free Premium
Ice Cream

Ingredients

2 cups nonfat milk

1 cup Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, - OR if your fruit is VERY
sweet, you be able to get away with no added sweetener.

1/4 cup fat-free powdered milk

8 eggs (yolks only needed) * Note: the
yolks DO contain some fat and cholesterol, so there will be some (albeit
a small amount) of fat per serving - probably in the 3 to 5% range).

1 cup fat-free half-and-half (which DOES contain "corn syrup", which
is a form of sugar, so you may want to use 1 more cup of nonfat milk
instead - it works almost as well)

Equipment

1 ice cream maker

1 large pot

1 wooden or plastic spatula

Instructions

Step 1 - Pre-Freeze your ice cream maker's gel container

Before
you even think about making ice cream, you better get the gel container in
the deep freeze and start it freezing up. Models vary, but
generally, the recommend
the length of time needed to freeze the unit is between 6 hours and 22
hours. It depends on how cold your freezer is. If you have the room, just
leave your freezer bowl in the freezer at all times. That way, you can
take it out any time for immediate use.

To determine whether the bowl is completely frozen, just shake it. If you
don't hear liquid moving, it's frozen! Before freezing the bowl,
wash and dry the bowl, then place the freezer bowl in the back of your
freezer where it is coldest. (Note: Your freezer should be set to 0°F for
most foods, including ice cream!)

Crass commercial message: (Well, I warned you!) -
I've tried many different types of ice cream makers over the
past 25 years, and the Cuisinart ICE-30BC "Pure Indulgence" is
the easiest, simplest, and neatest (as in not messy) ice cream /
gelato / sorbet / frozen yogurt maker I've used. just pop
the gel bowl in the freezer and, depending upon how cold your
freezer is, within 6 to 12 hours, it's ready to make ice cream,
without ice, salt or mess. It also has an opening in the top to
add flavorings... or to sample as it freezes.. .YUM! Highly
recommended! Blake

On the other hand, the Hamilton Beach model
is cheaper, but it doesn't get as good reviews and I haven't tried it. And if, for some demented
reason, you actually want to hand crank for 25 minutes, the
Donvier model offers that, um, "pleasure".

Step 2 - Heat the milk, Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer,
and powdered milk

In
a large pot ( 4 quarts or larger) with a heavy bottom (for even heat
distribution), mix the fat-free milk, Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer,
and powdered nonfat dry milk. Bring the mix to a low simmer over medium
heat and stir to dissolve the Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, , then
turn the heat down and just keep it warm.

Step 3 - Separate 8
egg yolks

Separate
the egg yolks from 8 large eggs.

As noted in the ingredients, egg yolks are not fat free and do have 215 mg
cholesterol per each egg yolk (so if this concerns you, you may want to try an
egg substitute, like Egg Beaters or Better'N Eggs).

Step 4 - Whip the
egg yolks until thickened

Put
the egg yolks in a medium bowl and whisk until they are thickened (it only takes
about 2 minutes. I use a hand mixer on low speed.

Step 5 - Slowly add 1 cup of the hot milk mixture to the egg yolks

While
constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it
is blended (a few seconds).

Step 6 - Pour the egg yolk mix into the pot of hot milk

Then
pour the egg mixture back into the pot of hot milk and increase heat to medium.
Stir the mixture constantly with a wooden or plastic spoon, until the
mixture is thickened (like gravy) and registers between 170°F and 180°F (check
with an instant-read thermometer, like the ones with a probe).

Step 7 - Add the light cream and vanilla and refrigerate

Stir
in fat-free half-and-half and vanilla. Cover and pop into the refrigerator for
at least 6 hours before continuing on to step 8. Overnight or even 24 to 48
hours is fine.

Step 8 - Prepare the fruit

Well, what kind of fat-free, sugar-free ice cream do you want? This is
the time to decide! You can add almost any fruit you have! If you
want vanilla, you already have it, just pop the mix into the maker. If you
want chocolate ice cream, just add your favorite chocolate syrup, such as
Hershey's or Nestle to the mixer in step 10 as it thickens! I still add the
vanilla when I make chocolate - I think it makes a good combination, but you can
leave it out, if you like.

For
a fruit flavor, well, some fruit work better than others. You get best
flavor if you puree the fruit first in your food processor or blender.
So obviously, fruits like strawberries, raspberries, mangoes, figs and
peaches are idea for this, while apples, coconuts and pomegranates might not
be such a good choice.

To prepare the fruit just prepare it as you would for eating, then blend it
in your food processor or blender for a few minutes. Here are some tips:

Peaches and nectarines: remove skins, pits and bruised areas

Strawberries: remove the cap (the green parts)

Raspberries: just wash them

Blackberries: I like seedless, so I wash them and then run them through
a Foley Food Mill to remove the seeds!

Figs: Remove stems and bruises

Mangoes: Peel, and cut the flesh off the stone.

Step 9 - Mix the milk/cream mix with the fruit

About
45 minutes before you want to serve the ice cream, stir the milk/cream
mixture together with the pureed fruit. Stir it up well. Remove the freezer
bowl and pour the milk/cream/fruit mixture from step 8 into the freezer
bowl. Put the bowl in the cream maker.

Step 10 - Fire up the ice cream maker!

Turn
the ice cream maker on and let the maker work until it is thickened, about
20 to 25 minutes.

Now is the time to add the chocolate syrup, if you are making chocolate ice
cream. I add about 1/2 cup of chocolate syrup - I use the Hersey's
sugar free syrup, but both the variety and amount are a matter of personal
taste preferences!

You can tell when the ice cream is done, by simply checking the consistency
through the opening on the top of the ice cream maker. You will also
hear the motor straining, as the ice cream freezes. On some units, the
directions with the maker tell you to let it work until the motor stalls and
stops.

When it is done, the ice cream should have a soft, creamy texture.
If you want firmer, harder ice cream, transfer the ice cream to an airtight
container and place it in freezer for about 2 hours. Remove from freezer
about 15 minutes before serving.

Step 11 - Enjoy!

Hey,
once it reaches the consistency you like, it's time to eat! That's it!
You made great homemade fat-free, sugar-free ice cream!

Frequently Asked Questions

None yet!

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